Mango sticky rice from Brigade du Tigre restaurant in Paris.
The recipe for mango sticky rice from Brigade du Tigre restaurant
Ingredients for rice
1kg of sticky rice
500g coconut milk
2 piece of pandan leaf
Soak the rice in hot water for 3 hours.
Wash the rice.
Cook the rice in rice–cooker with 1 liter of water and 1 pandanus leaf.
Place in a cul-de-poule and mix with 3cl of water.
Boil the coconut milk, sugar, salt and pandanus leaf, mix with the rice.
Remove and let stand for 1 hour.
Ingredients for the garnish
Cut the mango.
Ingredients for the topping
500g of coconut milk
500g of condensed milk
12g of pectin / 30g of sugar
Boil everything together and mix with the rice before dressing.
Heat the rice before serving and add the coconut milk or condensed milk at the last moment.
Place in the bottom of the bowl.
Add the mango on top.
Top everything with Rao-ram leaves and roasted sesame seeds.
Tiger Brigade, 38, rue du Faubourg Poissonnière, 75010 Paris, www.brigadedutigre.fr